Lenticchie di Castelluccio - a soup of earthy brown lentils from Castelluccio simmered with celery, carrots, winter squash and herbs. Finished with a drizzle of Umbrian extra virgin olive oil 

A choice of one of the following:

Tagliolini al Tartufo Nero - thinly cut egg yolk pasta tossed with garlic, butter, parsley, and black truffles 

or

Ignudi di Ortiche - “naked” ravioli of house made ricotta and nettles, tossed with butter and Prosciutto de Parma 

Insalata di Farro Invernale - a salad of Bluebird Grains farro tossed with chicories, apples, hazelnuts, and a Sangiovese vinaigrette. Topped with shaved Gorgonzola 

A choice of one of the following:

Trota Carbonata  - grilled ruby trout basted with sauce of fennel seed, garlic, red wine vinegar and olive oil. Topped with a warm salad of fennel, olives, red potatoes and sorrel

Piccione al Mattone - a semi boneless squab grilled under a brick and served over a winter bread salad with roasted red onions, celery, arugula, dried cherries  and golden raisins. Garnished with a squab liver crostini

Cinghale in Agrodolce - marinated loin of wild boar pan roasted and finished with a complex sauce of Proscuitto, unsweetened chocolate, pine nuts and prunes. Served with a chestnut sformatino

A choice of one of the following:

Dolci - a choice from a selection of our favorite desserts, including an extravagant Torta di Cimabue, creamy lemon zuccotto, pine nut and olive oil cake with a citrus salad, and a decadent chocolate soufflé 

or

Formaggi - a selection of domestic and imported artisanal cheeses with fresh fruit, nuts and house-made preserves and condiments

Fifty-five dollars per person

Information: 503-238-1464 or

info@genoarestaurant.com